Tag Archives: entree

I am so fascinated with global cuisines that I jump from Italian pasta dishes, to Greek deliciousness, Middle Eastern delights, Caribbean flavorful dishes to other exotic cultures. Today, I am taking you on a journey (via my blog) to Morocco for a taste of My Chicken Tagine. A tagine is an earthenware pot in which this dish is traditionally cooked in. Using preserved lemon is also part of the tradition, however in this recipe, I used fresh lemon instead. No, I have not been to Morocco but I love the way they use aromatic spices in their dishes. Put on your apron and follow me in the kitchen for this delightful meal.

Serves: 6-8 Level of difficulty: Intermediate
Allow up to 2.5 hours from start to finish

Ingredientsfor chicken marinade:

5-6 lbs. chicken thighs and legs, skinless

1 medium onion, sliced

1/2 tsp. ginger, grated

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. turmeric

1 tsp. salt

freshly ground black pepper to taste

1/4 tsp. cinnamon

1/2 lemon, juiced + slices of lemon

2 tbsp. olive oil for marinade

Remaining ingredients:

6 -8 tbsp. of olive oil for searing the chicken

4 garlic cloves

1 tsp. tomato paste

1/2 cup dry white wine

1.5 cup low sodium chicken broth

1 cup pimento-stuffed olives

8 oz chickpeas

1 large carrot, sliced

1/2 cup golden raisins
Preparation:

1) Marinate the chicken for at least one hour, with onions, ginger, cumin, paprika, turmeric, salt, pepper, cinnamon, lemon juice, olive oil. Keep refrigerated for 45 minutes and keep at room temperature for 15 minutes prior to cooking it. Please keep your house cool.
2) In a large tagine or Dutch-oven, over med-high heat, heat olive oil, and sear the chicken 2-3 minutes on each side. You will do this in batches and use more oil as needed. Remove and set aside.
3) In the same pan, add the onions from the marinade, sauté for couple minutes, add garlic, sauté for 1 minute, tomato paste, 1-2 minutes till it’s rust in color. Stir constantly to avoid burning. Deglaze with the wine for 1-2 minutes.
4) Add the chicken, broth, olives, chickpeas, carrots, raisins and lemon slices as seen in picture. Bring to a boil.
5) Cover and simmer on low flame for 30 minutes. Remove cover, simmer for an additional 45 minutes. Serve with Moroccan couscous. Bon Appetit!

I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven. You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.

Serves: 10 -12 Level of difficulty: Medium – prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.

Ingredients:

5 lbs. beef for stew, cut-up in cubes

6 tbsp. flour for drenching

1 tbsp. sea salt

Freshly ground black pepper to taste

1 tsp. + 2 tbsp. Hungarian Paprika

3 tbsp. olive oil + 3 tbsp. vegetable oil

1 tsp. tomato paste

1 container of chopped tomatoes, 26.46 Pomi brand*

32 oz. 50% reduced-sodium beef broth

1 cup chopped onion

4 garlic cloves, chopped

4 bay leaves

Sour cream 1/3 less fat for garnish

Flat leave parsley for garnish

1.5 lb. egg noodles

Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute, tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.

Cook’s note: Shake off the excess of flour to avoid a dirty pan.
At the halfway point, check the meat, give it a good stir.

This is one of the most soul-warming dishes on a cold winter day. Enjoy!

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Shrimp creole is a dish that originated in Louisiana. It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.

3) Add shrimp, cover and cook on low heat for an additional 3-4 minutes or until they become opaque.

Traditionally, this dish is served over white rice. Garnish with parsley. I suggest you start cooking the rice. Follow the instructions on the package. While the rice is cooking, prepare the shrimp dish.

Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!

Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

After a long absence, I needed to get back in the kitchen and prepare some home cooked meals. My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements. This recipe can easily be divided in half for a smaller crowd.

Serves: 6-8 Level of difficulty: Easy-Medium

Time: Allow a minimum of 3 hours from start to finish

Ingredients:

8 lbs. beef short ribs

Olive oil as needed for searing the ribs

Salt and pepper to taste

5 oz. of tomato paste

2 heads of garlic, cut in halves (unpeeled)

1 bottle of red wine, Chianti, Pinot Noir or Cabernet

28 oz. of beef broth low-sodium

Italian parsley for garnish, optionalSide dish:

1 cup Polenta for 4 cups of water, salt to taste
Mushrooms topping:

8 oz baby Portobello mushrooms, sliced

1 tbsp. salted butter

1 tbsp. olive oil
Preparation:
1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2) Pre-heat the oven at 350 degrees F.
3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.

4) Place the garlic face-down randomly. Add tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.

5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off. Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking. (please do not leave oven unattended)

6) In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.

7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up. Follow cooking instructions on package. Keep on the lowest heat until you’re ready to serve.

8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out. Pass them through a sieve and put the garlic paste in the sauce. Stir well. Now it’s time to serve. Either buffet style or you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John. I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.

RIP DAD- 1936-2016

Disclosure:

This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
Photographed by Gina Martino Zarcadoolas for Foodiewinelover

No one wants to cook during the hot days of summer. For this reason, I like to create different salads and pair them with a protein. Today, I picked up a rotisserie chicken and some sourdough baguette to go with my delicious salad. It’s easy and takes less than 10 minutes to prepare. Recently, I started using a nice wooden bowl. I prepare the dressing right in it, and then, I toss the salad. This way, you avoid more cleaning and save time. Follow me in the kitchen and watch me whip a quick meal.

Warning: If you are allergic to nuts or any type of seeds, omit the pumpkin seeds.

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There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same. However, having been in the kitchen for so long, I like to challenge myself, play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

1) Wash peppers, and broil them whole, on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan. Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3) Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir. Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner.

4) Simultaneously, bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite). Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta into the scallop sauce, and add pasta water if necessary. Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt. Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds. Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes. Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun. I also get inspired while I am shopping, and I see the different ingredients. I start visualizing how I can combine them together in a dish. Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly. I fed my family, and everyone was smiling while savoring the pasta. Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish, and take full credit for the recipe and the method of cooking.

Serves: 6-8 Level of difficulty: Easy – Medium

Time: from start to finish 35 minutes (fast-paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and do not use your cell phone. (LOL)

Ingredients:

1 – 16 oz pasta Gigi Flowers, (Flora’s Brand) *

1 pint of cherry tomatoes

1/2 lb of pancetta, chopped *

1/3 cup of garlic, chopped

3/4 cup extra virgin olive oil, plus more to drizzle

sea salt and pepper to taste (pepper is optional)

Pinch of crushed red pepper

1 head of broccoli rabe, rough chopped

1/4 cup pasta water (reserve)

1/2 -3/4 Grana Padano cheese for grating *Preparation:

1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425 degree F. oven for 30 -35 minutes. Give them one good stir, at the half-way point.

2) In the meanwhile, bring the salted pasta water to a boil.

3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sautee the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (away from the burner)

4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot. Check for doneness, and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well, and serve at once.

Cook’s Tips:

1) Use any short pasta you have in your pantry
2) you can substitute pancetta with bacon
3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time. The best way to know if the pasta is cooked to your liking is simply taste it.

As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

Wine suggestions: Any white wine of your choice. Make sure it’s nicely chilled but not overly so you can taste the aromas of the wine.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Arayes are a very popular street food in the Levant region, and a crowd pleaser. They are easy to make, and very tasty. The word Ara’yes in Arabic is the plural word for Arous, meaning bride.

If you are a meat lover, and looking for something quick and satisfying, look no further. I’ve got the perfect dish for you, it’s called Arayes. It’s a meat-stuffed pita dish that can be made on a week night, if you are pressed for time.

Serves 6-8 with a side dish, based on your appetite
Level of difficulty: Easy This recipe can easily be divided in half.

Ingredients:

4 lb ground beef sirloin *

3 tbsp. extra virgin olive oil

1 cup onion, chopped

1 cup flat-leave parsley, chopped

6 garlic, chopped

1 tsp. sea salt

Freshly ground black pepper

1/4 tsp. allspice *

1/4 tsp. coriander *

1/4 tsp. nutmeg *

1-2 tbsp. tomato paste

Pita Bread *

Lemon, juiced
Preparation:
1) In a large frying pan, over medium-high heat, heat up olive oil. Saute the onions for 3 minutes. Add garlic, sauté an additional 2 minutes. Add meat, salt, pepper, allspice, coriander, nutmeg. Pan fry for about 10 minutes on high, depending on what material you’re using. Be careful not to burn the bottom, stir occasionally. It will render some liquid, but will dry up.2) Add tomato paste, and more oil if necessary. Keep stirring, add fresh parsley. Adjust seasoning to your taste. Remove.3) In the meanwhile, warm up pita bread in the broiler, but you can also grill them for a more authentic version. Stuff the pita bread with meat, garnish with parsley, and sprinkle lemon juice on top. Hummus.Tabbouleh, or Fattoush Salad make wonderful side dishes for this lovely meal. The choice is yours! Visit the links to get the recipes.

Cook’s notes:

1)Traditionally, lamb meat is used in this dish, but ground beef or ground turkey work well also.

2) You can substitute the coriander, nutmeg and allspice for a spice called 7 Spices. It can be found in Middle Eastern specialty stores.

It’s summertime, that means, it’s the season for bathing suits, flip-flops, and splashing in the water to keep cool. It’s also time to enjoy the outdoors, with some burgers, an occasional hot dog, and some delicious steaks on the grill. Once in a while, I like to savor a nice juicy steak. It’s hard for me to pick one cut, since I like all of them. However, today, I will share with you, an easy way to grill some New York strips. When picking your steaks, make sure they have thin white streaks of fat throughout them, called marbling. They keep the meat nice and juicy. In addition, to that, the fat adds lots flavor.

1) Always take out the meat from the fridge at least 30 – 45 minutes to bring it to room temperature. This step is vital in making sure the meat is cooked evenly.

2) In the meanwhile, season liberally with salt and pepper. Let it marinate on a tray or dish, until it reaches room temperature.

3) Fire up the grill at high temperature. MAKE SURE IT’S SUPER HOT!

4) Place the steaks on the grill, cover, and forget about them for about 3 – 4 minutes. I recommend you use a timer until you master this method.

5) They should have nice grill marks on the cooked side, flip them, cover and cook the other sides, another 3 -4 minutes. This will take some practice, and you may need to lower the flame if necessary. With this method, you will obtain a medium-rare temperature. If you want a medium temperature, lower the flame, and cook an additional 2-3 minutes on each side.

Removed the steaks from the grill and place them on a platter. Let them rest for a couple of minutes to retain the juices. DO NOT COVER! You will have the perfectly grilled New York Strip Steaks.

I served them with my delectable pasta salad, and my family had a feast. Grilled veggies and field green salads also make a nice accompaniment.

I recommend a full-bodied red wine to go with the steaks to cut through the fat. A Malbec from Argentina, a California Cab, or a beautiful Italian Barolo. The choice is yours. If you like beer, then by all means, go for it. I suggest freshly squeezed lemonade for the kids.

Keep hydrated, drink lots of water in between, and don’t forget the sunscreen.

Happy Grilling!

Gina, Foodiewinelover

Disclosure: There’s always a health risk involved when consuming red meat, unless it’s fully cooked. (Luckily for me, I never had an issue). For your safety, I recommend you follow the advice of your doctor or a nutritionist.

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I love everything Greek! After all, I’m married to one, and to his Big Fat Greek family. One of the things they enjoy doing, is eating, and they love celebrating everything with food. I do have some knowledge on the Greek culture, because I had the opportunity to visit some beautiful places in Greece. I’ve also made some wonderful Greek friends on Facebook. One of the biggest staples in Greek cooking is Feta cheese, and I love it on almost everything. There’s nothing more Greek than that in my opinion. I love it in salads, omelettes, recipes, with Pita bread, or by itself. Today, I will share with you a lovely recipe made with shrimp and feta cheese, and it’s a winner in my book. The name Saganaki is given to dishes that are cooked in this frying pan, with two handles. Traditionally, this pan is used in making shrimp dishes, and to flambe’ some delicious Greek cheeses. You don’t need this specific pan to make this recipe, but I wanted to share some of the Greek traditions with you. Some traditional recipes call for tomato paste which I love using, and they also leave the shell on the shrimp. It does make for a killer presentation.

Serves: 6-8 Level of difficulty: Easy

Ingredients:

1.5 – 2 lb. large shrimp, peeled and deveined, tails on

3 tbsp. olive oil + more

6-8 garlic cloves, chopped

1 pint roasted cherry tomatoes

2 tsp. oregano

1/2 – 3/4 ounce ouzo, Greek liqueur

Salt and black pepper to taste *

4-6 oz. Feta cheese, crumbled *

Flat leave parsley, chopped for garnish

Preparation:

1) Place tomatoes on a tray, drizzle with olive oil and salt. Bake in a 375 degree oven for 20-30 minutes, or until caramelized.

2) In the meanwhile, In a “Saganaki” or a large frying pan, over medium-high heat, heat olive oil, sautee the garlic, 1 minute, add the shrimp. Cook for about 3 minutes. Deglaze with ouzo, turn the shrimp, add the tomatoes, oregano, black pepper, cook for 2 minutes. Lower the flame to medium-heat, add the Feta cheese, and cook an additional 1-2 minutes, or until the shrimp are no longer translucent. Garnish with parsley. Drizzle with olive oil. Serve with orzo, potatoes or pasta. I served mine with whole-wheat angel hair. This dish makes a wonderful meze, which is Greek for snack or appetizers.

*Be careful with the salt, as the feta is already salty. I like to buy the feta in a container, and crumble it myself. It has a fresher taste than the already crumbled one.

If you don’t have ouzo readily available, use some dry white wine, it will be the next best thing. However, ouzo is the way to go in this dish, in my opinion.

I hope you have enjoyed this blogpost, and will attempt to make it soon for your loved ones. It will be the talk of the town, I promise you.